Frying oil development that can reduce waste

The Enezol Company has announced that it has produced a series of natural vegetable-based fry oils that have high frying times, which can help users reduce waste oil and greenhouse gas emissions.

The Oxidative Lipid Inhibiting Cooking Oil, or OLICO, was developed in partnership with food science research institutes in Japan and Australia. Enezol says that the range of oils has a fry life that is twice that of conventional frying oil. This means that food processors could possibly halve the amount of oil they use.

Enezol executive David Massey said: “The key to OLICO’s performance resides in the unique oilseed extraction and natural purification process, coupled with a proprietary blend of naturally sourced, vegan-based antioxidants that helps protect the oil from heat-induced degradation and oxidation.”

Testing of OLICO was performed at the University of Tokyo, as well as with various food manufacturers and restaurants in Canada, Japan and Australia. It was claimed to outperform even high-oleic oils.

According to studies, making a kilogram of vegetable-based fry oil is similar to burning a kilogram of diesel fuel. Reducing the amount of oil needed therefore can lower the carbon emissions associated with oil frying.

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